Good ‘N Proper Pizza Crust 🍕🎥 gluten free, keto & paleo

And by good ‘n proper we mean a killer-tasting yeast pizza dough! Yup, this gluten free, paleo and keto pizza crust is a fantastic dairy-free alternative to fathead dough. Plus, no eggy business and you’ll be pleasantly surprised how easy it is to whip up!

Gluten Free, Paleo & Keto Pizza Crust 🍕

Super-Tasty!

As mentioned, this is not your typical eggy or crumbly keto pizza crust. Think less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results.

And if you’ve already whipped up our keto focaccia, you already know this pizza crust is legit. Though we did add a bit of flaxseed meal here to up the fiber and decrease the carbs. A slightly more ‘wholewheat’ version, with wonderful taste and texture.

The Deets 🔍

Making this paleo and keto pizza is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.

Also note that you’ll want to blind bake the crust before adding the toppings, which is typical for all gluten free pizza really. This ensures the best texture throughout.

Now, like with any pizza, the texture of the center will depend on the thickness and how wet your ingredients are. But the results are fairly consistent with a traditional Margherita-style pizza: a thicker outer crust and a thin and more moist center. Absolutely delicious.

The Method 🔍

The yeast in this keto pizza dough ensures a wonderful texture and taste. Now, how fluffy your pizza will be post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, we’re baking at over 7,000 feet (Mexico City here!!), so if we can make this keto pizza crust work so can you.

Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).

Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your pizza simply won’t rise much (if at all).

Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.

Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.

Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes, but that may change from oven to oven. I’ve made this dough also at sea level and it does come out more puffy, but it’s still awesome either way.

As previously mentioned, for the rise you’ll want active dry yeastand a touch of baking powder.

Also, to ensure best texture always be sure to re-grind your psyllium husk and flaxseed meal in a (very dry!) blender or bullet.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the psyllium husk you’ll want to use the NOW brand, as others may stain your keto focaccia purple.

Topping suggestions for a classic pizza Margherita

Instructions

For the keto pizza crust

See recipe video for guidance!

Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).

Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.

Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference).

Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.

Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes.

Serve right away (extra fresh basil highly suggested!).

Recipe Notes

*Sorry for the caps, but before you scream sugar, remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.

**See section on flours for detailed deets. But feel free to sub 1/2 cup almond flour for the 1/4 cup flaxseed meal (very finely ground!). But note that the flaxseed version has added fiber and is lower in carbs (2g net carbs per slice rather than 3g).

Please note that nutrition facts were estimated for the flaxseed version and only for the crust.

I just started eating under the keto lifestyle and your site is my favorite. I feel sorta ignorant in some areas though. I had tried to read many recipes because they have lots of helpful info in them however there are a few things I need guidance on. When you say weigh your ingredients, does that mean use metric? When I researched it I found that a cup of different flours weigh different oz then I got really confused. And just weigh the ones with grams? Also, when you say regrind, even when the Now psyllium is like powder? can i use a ninja? I’ve tried to make items with the products I can find near home but wow, what a variety! I’ve spent a small fortune on Amazon trying to get exactly what you use to hopefully make things a little better. So far marginal success …and the pizza dough sorta discouraged me. i spent too many hours cuz I was wanting pizza with the family and it was a bit too slimy,undone for me to stomach. I thought I was exact on everything. I probably didn’t spread the dough out enough because it started breaking apart. I really appreciate how you answer everyone and was wishing you had a number to call lol! I’ve never baked from scratch and you are inspiring! Thank you for your obvious time and effort in helping others eat healthier without missing too many ‘regular’ foods! I gave you 5 stars because i’m sure any errors were mine!

Hi MJ! I have frozen the extra fluffy pizza crust (a variation of this one) after blind baking it for about 25 minutes. Then I thawed it out overnight, added toppings and baked for about 20. hope this helps!

Fantastic site Paola ! This recipe was so close to perfect, but one major problem. This asked for 6 times the usual Xanthan Gum. (1.5 tsp). I thought this was a misprint ? I pushed forward with the 1.5 tsps. While the pizza was baking I noticed in our kitchen sink a piece of the pizza dough had touched water and literally turned to brown slime. The combination of Psylum Husk and Xanthan Gum made each bite of pizza slide slimily down with each swallow. Perhaps fix / update this recipe with 1/4 tsp Xanthan, and 3 TBSP of Vital Wheat Gluten intead ?

Hi John! 1 1/2 tsp is actually fairly standard for a yeast type bread in gluten free baking. I’m not sure what ingredient could’ve caused the sliminess… I unfortunately can’t help you with the vital wheat as I have celiacs so that stuff is literally poison to me xo!

Made this tonight for dinner. Husband and I both loved it! I did forget to grind my psyllium husk (oops), I usually keep whole husk on hand and grind what I need. Still turned out great. Followed the rest of the recipe exactly. The dough was very wet at first, I’m guessing because of my oops earlier. Baked find and tasted great. Can’t wait to try more of your recipes.

I follow the recipe to a T but I noticed my dough was much more of a chocolate brown color than what the picture shows. Is this normal? The psyllium husk powder I bought is a brownish color. This is probably a silly question to ask 😛

My crust is rising right now! Can’t wait to try this? By chance, is it possible to save the crust in the fridge overnight after the blind bake, before adding the toppings and cooking it the next day? or does it all have to be done at once? For future reference…I dont’ always have that much time in the week but it would be nice to do some prep ahead. Thanks. Every single one of your recipes that I have tried so far has become a staple in our home! Love your site!

Paola Your recipes are fabulous! You are in another league compared to other keto recipe blogs!

I would like to suggest trying vital wheat gluten. It adds negligible carbs and adds a very desirable chew to baked goods. I add it to all my veto breads and even brownies to add some chewy texture. I think you’d love it!

Thank you Cristina! 🙂 And yup on the vital wheat gluten as it eliminates the ‘gluten free’ problem- unfortunately I have Celiacs so it’s out of the question as I need to maintain a 100% gluten free diet for life ;). And also do keep in mind that it can be inflammatory for other peeps with other conditions (arthritis, autoimmune diseases in general etc). xo!

Thank you so much Paola, I just tried this pizza and it turned out exactly like in your picture. followed all your instructions. love the taste.thanks again your recipes are the bomb, keep up the good work

Hi Catherine! That’s so awesome to hear thank you! I’m actually doing some ongoing tests on the best possible way to freeze any of the yeast doughs on the blog- so far the best way seems to be to blind bake the crust without toppings, freeze, and then bake straight from the freezer with toppings of choice. xo!

The various ground ingredients used for low carb baking can’t really be substituted or skipped like that, I make my bases up on the fly but usually follow these rules when selecting what to add more or less of:

Thank you for such wonderful recipes! I can’t stop making your tortillas – they’ve made it possible to enjoy so many yummy meals again. I also love your pico de gaio – so good. Other than the color, do you feel that a non NOW brand psyllium husk powder would hurt the crust’s texture or flavor? I will order NOW, but I have two full bottles of Yerba Prima to use up right now. Also, I second the poster above asking for a bagel recipe. Thank you so much for making beautiful recipes I can trust!

So glad this pizza popped into my email I just love when I get emails from you because that means new recipes lol I can’t stand fathead dough anymore I honestly gag when my fiancé mentions let’s have pizza so I am going to make your pizza Saturday night and not tell him and see what he says lol I am sure we will both love it I know I will. Ty for all your hard work in creating these by chance do you have a good BAGLE or hamburger type bun recipe

That’s awesome Sherri!! So happy you’re enjoying the recipes, and hopefully this one will be a success too! Regarding the bread, check back on Monday as you guys are getting the first of many solid bread recipes 😉 xo!

Stephanie sorry to have missed your comment earlier! I haven’t tried it myself but I don’t see why it shouldn’t work, just keeping in mind that freshly backed will probably be ideal. And so happy you’re enjoying the recipes so much! xo!

I have had to grind it myself as well and that may just be the problem. It has worked in waffles- it gave the waffles a “nutty” flavor. It was horrible in cookies and just ok in a few other baking type recipes. I’m new to the Keto diet and while trying to incorporate it into my family’s diet, there just may have to be some “Mom only dishes.” Thank you so much for your website and blog. You have been a huge help to this newbie : )

Hi Mary! In all honesty sunflower seed flour is the closest sub (fat content etc). But I haven’t tested it here… would you mind telling me for which it has worked for you? Might help figure it out for here.

I know from other readers that it’s worked well as a sub in the tortillas (and all the accompanying doughs) and also for the muffins. Have you tried it in anything else?

My issue with it is that I can’t find the actual flour here in Mexico, so I have to grind the seeds myself and it never comes out very fine (so the texture is not nice and fluffy etc). xo!

Thank goodness you posted this! I tried fathead dough once and it was terrible! I have no idea what the fascination is behind it. I made your focaccia and it was very good, so I have high expectations for this one! I just need to order some flax 🙂

That’s awesome Jessica! And yup on the softness, it’s more akin to the Italian pizzas that are super soft in the center. But I’m also working on a base that will be extra crispy (i.e. thin crisp pizza).

And yes on the pizza stone! Just put it over the stone with the parchment paper, and watch out for baking time as keto crusts do brown notoriously quicker. xo!

Hi Julie! Nutritional yeast is not the same thing, you want active dry yeast (the linked Bob’s version is gluten free). And yup, the yeast feeds on the sugar (check out videos by Dr Berg on the subject too ;)- it’s pure science! xo!

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